This is a great gluten free and eggless version of the classic banana pudding dessert. Instead of vanilla wafers, I used another type of cookie: Amaretti Biscotti. Feel free to use any type of vanilla flavored cookie you like.
Vanilla pudding recipe taken from: http://spusht.blogspot.sg/2013/08/eggless-vanilla-pudding-homemade-four-ingredients.html
2 cups milk
2 tablespoons cornstarch
3 tablespoons granulated white sugar
1/2 teaspoon vanilla extract
2 bananas, sliced and sprinkled with lemon juice to prevent browning
Around 12 – 16 cookies, depending on size
Whisk the milk, cornstarch and sugar together inside a heavy bottomed saucepan, mixing well to ensure that there are no lumps.
Place the saucepan on medium heat, stirring to ensure lumps don’t form.
Once the pudding is thick enough to coat the back of a spoon, lower the heat, and add the vanila, mixing well.
Remove from the heat, and let it cool.
After the pudding has cooled, take out 4 serving bowls/glasses. At the bottom, place a cookie. Top with some vanilla pudding (about 3 tablespoons). Top with banana slices. Repeat this once again, and top with another banana. Repeat for the rest of the servings.
I made this wonderful cake for a friend’s birthday, who needed this to be allergen free. It tastes lovely, and looks beautiful as well. It is beautifully studded with strawberry halves, and sprinkled with pretty chocolate curls.
Recipe from: ‘Piece of Cake!‘ by Camilla V. Saulsbury
2 cups gluten free all-purpose flour
2 cups granulated white sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking soda
1/2 teaspoon salt
Egg replacer equivalent of 2 eggs
1 cup vegetable oil
1 cup milk
1/2 cup boiling water
2-1/4 cup powdered sugar
3 tablespoons butter, melted and cooled slightly
3 tablespoons milk
1 teaspoon vanilla extract
About 20 strawberries, cut into halves
Chocolate curls (Made by grating chocolate)
Chocolate cake: Preheat the oven to 180°C. Line and grease a 13″ x 9″ baking pan.
Sift the flour, cocoa powder, baking soda, baking powder and salt together into a large bowl, and whisk together.
Add the egg replacer, vegetable oil and milk, and beat with an electric mixer until well combined.
Stir in the boiling water.
Pour into the pan and bake for 30-35 minutes, or until an inserted toothpick comes out with a few crumbs attached. Let the cake cool before decorating.
Vanilla icing: Whisk all the vanilla icing ingredients together until smooth and well combined.
After the cake has cooled, evenly spread the vanilla icing on the cake. Decorate with the strawberries and sprinkle with the chocolate curls.